Salmon : a global history / Peter Coates.

Format:

Book

Author/Creator:

Mink, Nicolaas, author.

Series:

Edible .

Edible

Language:

English

Subjects (All):

Food--History.

Food.

Salmon.

Physical Description:

1 online resource (218 pages) : illustrations.

Edition:

1st ed.

Distribution:

London : Bloomsbury Publishing (UK), 2023.

Place of Publication:

London : Reaktion Books, 2013.

Language Note:

English

System Details:

text file HTML

Summary:

The story of salmon takes readers on a culinary journey from the coast of Alaska to the rivers of Scotland. Salmon: A Global History traces salmon's history from the earliest known records to the present, telling the story of how the salmon was transformed from an abundant fish found seasonally along coastal regions to a mass-produced canned food and a highly prized culinary delight. Rich in omega-3 fatty acids, cheap and widely available, salmon is often listed as an essential part of any diet. A delicious and versatile fish, it can be eaten raw in sashimi, cooked in various ways or cured by smoking, salting or burial. But while salmon is enjoyed all over the globe, it also swims at the centre of controversy, with climate change and loss of freshwater habitats threatening wild salmon populations, and the ecological and health impacts of intense salmon farming under fire.

Contents:

Prologue: Looking Back from Sitka, Alaska 1 A Natural History of Salmon Eating 2 Cured 3 Canned 4 Fresh Epilogue: The Future of Edible Salmon Recipes Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index

Notes:

Bibliographic Level Mode of Issuance: Monograph

ISBN:

9781780232201

1780232209

OCLC:

953597151